Seems like it could be really intersting , something like Sainte Maure without the PC where the straw helps with a tiny bit of veining and the cheese is eaten at 3-4 weeks.The high moisture content should give it some good mouthfeel,perhaps with some added cream.

« Last Edit: November 04, 2011, 11:06:00 AM by Tomer1 »

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Amatuar winemaker,baker, cook and musician not in any particular order.

Depending upon conditions, my raw milk chevres, made with very little rennet, turn into blue naturally. Usually this happens if I leave the curd too long and it gets tougher, so when it's drained there are little cracks and crevices in the cheese.

I used to use saccromyces yeast but even though it isn't meant to affect the flavour I found it gave the cheese a yeasty beer/bread flavour. Some people liked it. The other 'problem' was that it created heaps of tiny holes from the gas which some people thought was an indication of e-coli. Get your curd pH down and firm it up and you should be fine with out the yeast...

This may end up like a Chaource with slight blue taste and possibly some geo bitterness (refrigerate ASAP in low temp if you haven't done so yet). You shouldn't put PC in lactic blue because it out-competes the blue. If you want PC development you may want to consider spraying it on the rind well into aging, after external and internal blue have taken over. (at least 10-14 days of no geo or PC). Lack of yeast and pre-draining may give you moist acidic and dense curd which will not let blue develop properly inside. The cheese will taste "blue-ish" but you may get little to no blue due to these reasons. I would try agan. Starter culture, blue and yeast. No geo, pc, b.linen or any other surface mold. Pre-drain a lot and pack very loosely in the moulds.

Gürkan, i am curious too. Do you have that Saccharomyces product? Can you read the label? What is the specie or subspecie? Saccharomyces is a very generic name for yeast. There could be many possibilities.